Smoky Paprika Zucchini and Chickpea Sheet Pan Dinner

• 2 medium zucchinis, sliced into half-moons
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• Optional: 1 red bell pepper, diced

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss zucchini, chickpeas, and optional red bell pepper with olive oil, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper.
3. 3 Spread the vegetables in a single layer on a parchment-lined sheet pan.
4. 4 Roast for 20-25 minutes, stirring halfway through, until edges are golden and crispy.
5. 5 Remove from oven and immediately drizzle with lemon juice.
6. 6 Sprinkle with chopped parsley and serve hot.

Equipment

• Sheet pan
• Parchment paper
• Baking sheet
• Large mixing bowl

Variations

• Add a sprinkle of chili flakes for a spicy kick.
• Include other veggies like broccoli or cauliflower for more variety.

Substitutions

• Use ground cumin in place of oregano for a different flavor profile.
• Substitute olive oil with avocado oil for a higher smoke point.

Pairings

• A crisp white wine or a refreshing cucumber and mint agua fresca.
• Serve with hummus or baba ganoush for extra flavor.

Nutrition

Tips

• For extra crispiness, spread the veggies in a single layer and don't overcrowd the pan.
• Add a handful of feta cheese before serving for a tangy kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes to restore crispiness.

Freezing: This dish does not freeze well due to the texture of the zucchini.

Serving Suggestions

• Serve with a side of warm pita bread and a simple Greek salad.
• Pairs well with a squeeze of extra lemon and a dollop of tzatziki.

FAQ